The basic recipe for a beautifully fresh Thermomix® basil pesto, perfect for pasta and a lovely flavour for Mediterranean dishes and salads. Stored properly it keeps for 2 to 3 weeks. This recipe makes about 350 g of pesto.
Basil Pesto, Thermomix®
Ingredients 0 / 6 ✓
- 100 g Parmesan or Pecorino
- 2 garlic cloves
- 50 g pine nuts
- 100 g fresh basil leaves
- 1/2 tsp salt
- 150 g olive oil + a little more for topping
Instructions 0 / 4
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1
Chop the cheese.
Cut the cheese into pieces, place in the mixing bowl, 10 seconds / speed 10, then scrape down with the spatula.
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2
Chop the garlic.
Peel the garlic, place in the mixing bowl, 3 seconds / speed 8, then scrape down with the spatula.
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3
Blend basil and nuts.
Add the remaining ingredients and blend 15 seconds / speed 8.
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4
Fill the jar.
Spoon the pesto into a sterilised screw-top jar, cover the top with a little oil and store in the fridge.
Tip: To sterilise the jars, rinse jars and lids with boiling water (careful, risk of burns) and leave to dry on a clean tea towel.
Fill the pesto into a sterilised jar and make sure the top layer is fully covered with olive oil. Stored this way, the pesto keeps for 6 months.
Video
Nutrition per serving
Tip: To sterilise the jars, rinse jars and lids with boiling water (careful, risk of burns) and leave to dry on a clean tea towel.
Fill the pesto into a sterilised jar and make sure the top layer is fully covered with olive oil. Stored this way, the pesto keeps for 6 months.
